Chicken (cut in sm. bits) (breast or thigh meat)
1 bag Birds Eye broccoli, carrots & water chestnuts
1 med. onion
2 tbsp. soy sauce
2 tbsp. cornstarch
1 c. chicken bouillon or broth
2 tsp. oil
Rice
1 can Chinese noodles

In fry pan or wok, stir fry onions in oil until tender. Add chicken bits. Stir fry until no longer pink. Add the vegetable mixture and chicken broth and bring to a slow simmer.

Mix soy sauce and cornstarch. Add to the mixture and let this simmer 8-10 minutes on low. Serve with rice and Chinese noodles. Add more soy sauce to taste.